Here is the summation of this author's answer:
"Traditional French cooking may in fact be dying, but then it always was. If the variety and openness of Robuchon's recipes are a dagger in Point's heart, well, Point's countrified, elaborate simplicity was the same to Auguste Escoffier and Marie-Antoine Carême. French cuisine owes its genius not to any specific dishes, but to the chefs who keep killing and reviving it, and to the diners who approach the table with the seriousness it deserves. Long may the resurrections continue."I want a copy of Ma Gastronomie by Fernand Point more than ever! And the next time I get to France, I hope to see the original pyramid (in photo).