Rain is falling steadily in Brussels, when I arrive at Le Mess, a fine dining restaurant known for its local and seasonal food. Large windows line the dining room; today they frame a washed-out grey that mutes the room.
I am shown to a quieter corner of the restaurant, where my guest, Major General Pierre Ciparisse, is already seated, tomato juice in hand. Orders are taken without delay. Ciparisse chooses a filet américain, a thoroughly Belgian decision, while I settle for the roasted cod, served with baby spinach, lemon thyme mousseline and a potato purée.
As I ask how he got to where he is today, Ciparisse replies with a smirk. “By car.” The answer lands easily and sets the tone. Despite his rank, he does not hesitate to break with formality. His career in the military started at the age of eighteen: “I entered the Belgian Royal Military Academy, where I trained as an engineer within the armed forces.” He describes the training as “phenomenal”, marked by a strong sense of cohesion and discipline.
Read the full interview here.
