Interesting question. And I would say that the progression of flavors is important.....how they progress, I couldn't say.
Chef Louis Szathmary operated a restaurant called The Bakery in Chicago. A couple of interesting points. First, there were no menus. All the waiters had been there forever and had the offerings memorized. Dinner was fixed price, the main courses never changed....duck, goose, pheasant, Wellington, ribeye, pike, pork, etc. Second, you didn't get a choice of vegetable. You were served the currently in-season vegetables that went best with your main course!!! So the chef was not going to allow you to have a bad dining experience because the flavor of your protein clashed with the flavor of the veggies.