Friday, 4 September 2026
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CulturePublished: 4 September 2026 at 14:07

From Michelin kitchens in France to new restaurant POPCORN in Latvia

Chef Miķelis Sparāns has returned to Latvia after years working in Michelin restaurants in France to shape the culinary identity of the new restaurant POPCORN. He stresses that quality ingredients and an honest approach matter more than complexity or accolades.

Foto: Jauns.lv

Chef Miķelis Sparāns has returned to Latvia after several years working abroad to begin a new professional chapter at the restaurant POPCORN. He previously worked in Michelin-starred restaurants in France and led the kitchen at restaurant Solelh, which under his guidance retained its Michelin Bib Gourmand rating for four consecutive years.

Sparāns says he decided to return last August. Despite a successful career abroad, he felt the need to be closer to family and home, noting that working at Michelin level demands enormous physical and emotional intensity. He also believes Latvia's culinary scene has grown significantly in recent years, with the arrival of the Michelin guide giving the industry new momentum.

An uncompromising philosophy

The chef emphasizes that he doesn't try to please everyone and that cooking honestly matters more than chasing trends. In his view, a restaurant's true worth isn't measured by awards but by how many guests choose to dine there — the guest, not the owner, is the real employer.

Discussing his culinary philosophy, Sparāns notes that simplicity is more relevant today — fewer ingredients, each with real purpose. He recalls a meal at White Rabbit in Moscow, where a perfectly prepared Kamchatka scallop showed him that an outstanding product needs little else to shine.

The POPCORN concept

At POPCORN, where Sparāns has known the manager for over a decade, food will be part of a broader experience that includes a stage show. The menu is built around sharing — small bites alongside larger meat dishes designed to encourage guests to interact. The restaurant's symbol is the lobster, which appears in various interpretations throughout the menu and overall concept.

Sparāns says seasonality matters to him, but so does sourcing the best available ingredients regardless of origin. He works with local farmers in Latgale and Latvian cheesemakers, stressing that a chef's skill, not a product's price, is what ultimately matters.

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