i'd argue the way italians use wheat flour traditionally is fancy a f and super innovative. pizza bases so soft they melt in your mouth but also have just a little crispy bite on the crust, the perfect conduit for toppings, pasta so good it's all you think about for days. i know it's not a diss per se to say it's not fancy, but it is actually super fancy especially if you put it into a fine dining context. the days of french dominance are over. welcome to the age of spanish, italian, chinese, scandinavian, japanese, lebanese, ethiopian, korean etc etc. french dining hasn't innovated in decades, the last great french food writer was an american, despite a lot of the revolutions in modern cuisine being inspired by techniques innovated by the french they are suffering because of their adherence to tradition. something italy and spain are doing an amazing job of eschewing/updating.