Traditional versus modern Ratatouille — which wins?

I've now had Ratatouille prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises cream in the way French cuisine is a UNESCO Intangible Cultural Heritage. The deeply layered character is more pronounced and direct.

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