Traditional versus modern Split Pea Soup — which wins?

I've now had Split Pea Soup prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Arctic char in the way poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The sweet and savoury from maple character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a prairie farm breakfast context for the traditional version adds meaning that plating alone can't provide. maple latte with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.