In theory it should be, but all to often the art gets in the way of that i.e. it looks better to have equal amounts of each ingredient despite the ideal mix being a ratio of 1:2:3. Or a particular ingredient just looks odd in the volume that makes the dish and so is artfully reduced.
I have had a few dishes where the deconstruction was explained as a way for the diner to control the taste of the dish and vary it with each mouthful.
