luckily a new cuisine has arrived text by FRANÇOIS SIMON Haute cuisine is a world that twists your head off, jolts you awake in the middle of the night. A lurking threat haunts a large majority of chefs: the loss of a Michelin star. Earning it in the first place is fine, almost child’s play if you know the ways and customs of the gray-suited inspectors. Really, you just need to get the algorithms and the data right, master the art of cooking squab, hire a bilingual maître d’, tweeze some kiwis, and put a spell on the critics. And, of course, locate all excessively discreet solitary patrons, secure their table perimeter like a SWAT team surrounding a madman, and select your finest langoustines. Then, pretend not to have spotted the guidebook cop. Michelin’s praise song is predictable because Michelin is a kind of cult, with all its mystic silence and…