A Couple Notes on "Italian"- vs "French"-Style Cooking

Generalisations they may be, but I wonder how many here believe them to be true?:

"Italian"- (left), "French"- (middle), and "Haute cuisine"- (right) style cut:

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"Italian"- (left), "French"- (right) style salt application:

Salt2.jpg

"Italian"- (left), "Greek"- (right) style oil and garlic application:

Oil2.jpg