I personally do not think it matters much. I've pitched and started fermentation at room temps with little problem. I've also started fermentation at the 50's mark with no problems.
I do agree that a starter is a must. I did a lager where it took a week for fermentation to start at target fermentation temps, and that was with pitching of 2 separate smack packs.
Remember that yeast is in an aerobic stage early on, and I think ester production is a minimum, even when pitched and started at room temps.
There was a thread on this some while back that got very heated and ended with a bit of name calling and had to be locked. (where's dougjones when you need him?)
I'm glad this one is not degenerating into that.