I think since I come from this from a more varied point of view, I like to mix things up. Since I learned to cook what you all call 'cheffy', I find that it is fun to try different things. I would say though, some of the best of haute cuisine, is remarkable simple at it's core.
I think that while people grab onto the showy stuff that Adam Perry Lang does, some of the stuff he does is also very simple. Dressing his cutting board for instance, is so simple, yet adds so much to sliced roasts.
I prefer to keep an open mind.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."