Traditional versus modern Mechoui — which wins?

I've now had Mechoui prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises argan oil in the way hospitality rituals including mint tea service are integral to the food experience. The warmly spiced and aromatic character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family couscous Friday context for the traditional version adds meaning that plating alone can't provide. orange blossom water drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.