Editing Pointe technique (section)

===Movement into ''en pointe''===
A dancer may transition to en pointe by any of three possible methods: relevé, sauté or piqué.<ref>{{cite book |author=Janice Barringer |author2=Sarah Schlesinger |title=''The Pointe Book'' |year=2012 |publisher=Princeton Book Company |isbn=978-0-87127-355-0}}</ref> In the [[relevé (dance)|relevé]] method, the dancer rises smoothly by rotating the foot downward until it reaches a fully extended, vertical orientation while the toe box remains in contact with the floor, thus "rolling up" on the foot. This may be done either gradually or rapidly, on one foot or both feet, beginning with feet flat on the floor or in demi-pointe (heels raised). In the [[sauté (ballet)|sauté]] method, the dancer springs up and lands en pointe. In the process, the feet break contact with the floor and the dancer is briefly airborne. To transition to en pointe via [[piqué (ballet)|piqué]], a dancer will step out directly onto a fully extended, vertical foot. The other foot is then raised from the floor, thereby leaving the dancer en pointe.

Modern ballet technique incorporates all three transition methods. Relevé and piqué transitions are typically used for [[Glossary of ballet#Adagio|adages]], where strength, poise and controlled movements are highlighted. The more abrupt sauté method, which was introduced by Enrico Cecchetti,<ref>Theory and Practice of Classical Theatrical Dancing, C. Beaumont, S. Idzikowski</ref> is typically used in [[Glossary of ballet#Allegro|allegros]], where the relatively slow and smooth relevé and piqué transitions would be both impractical and visually inconsistent with the lively pace of movement. The sauté method is more common in [[Russian ballet]].<ref>Vaganova, A. Basic principles of classical ballet</ref>