Describe the difference in a meal prepared by Careme and one prepared by Point.

A fundamental question asked of most culinary students
today, this highlights the unique qualities that one must understand for
today's cuisine. Carême’s meal would feature showpieces, quite elaborately displayed as
in a Japanese sushi style of utilizing everything from the fruit and vegetable such as
creating rose flowers from peels, and dozens of courses, foods that are elaborately
presented in the form of sculptured fruit and vegetable pieces, garnished and sauced.
Point’s meal would be much lighter, many sauces without creme and using broths and
clear liquid soups, emphasizing natural flavors and simpler preparations of no more than
three to five spices or flavorings in each dish.