Traditional versus modern Tagine — which wins?

I've now had Tagine prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises harissa in the way Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. The complex with dried fruit and spice 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. Moroccan mint tea with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.