I was judging a competition a few months ago and a classical dish Poulet sauté Chaseaur was presented to me. It had no tomato concasse, shallots, and most of all no chervil. I questioned the contestant and the response was that this was his interputation of the dish and a modern presentation of the dish. Even the classical 13 cuts of a whole chicken was wrong and I remarked when you presents a classical dish it must meet the ingredients and the butchery skills listed by Escoffier. The contestant went into a diatribe ranting and raving that classical cooking and following Le Guide Culiniere was dated and not used
I mentioned to the contestant the terms sauté was a classical term used by Escoffier and still used today. His response to me that it was the fetal matter of a bull. A sad response of a disqualifed competitor. The fact is that we need to respect the traditions of our craft and not make excuses for not studying the founder of the modern approach to classical cuisine.
I rest my case