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Due to government health measures, Le First restaurant is closed until further notice.

Ideally located opposite the Tuileries Garden, a few steps away from famous Paris landmarks and deluxe shopping destinations, Le First Restaurant welcomes you to a cosy, warm, elegant setting designed by Jacques Garcia.

Florence Lesage

Pastry Chef

Florence Lesage Westin Le First

Originally from Picardy (France), Florence Lesage had always dreamed of being a chocolate maker. She passed many pastry diplomas (vocational certificate, vocational qualification in a trade). In 2014, she took part in World Skills competition.


Elected in 2015 as the Confection and Pastry world vice-champion during WorldSkills competition, Florence decided to improve her knowledge by passing her master's qualification. She had a first experience as the assistant Chef at le Château de Montvillargenne in Gouvieux. Then she integrated The Westin Paris-Vendôme Hôtel as the assistant Chef of David Réal.


Since 2018, Florence Lesage is the Pastry Chef and leads a 8-persons team.

David Réal

Executive Chef

David Réal Chef Westin Le First

David Real first discovered cookery as a schoolboy in his native Brive-la-Gaillarde in the Corrèze department.


David began his training to become a Compagnon des Devoirs Unis and, from that point onwards, his professional ambition was to strive for excellence and discipline in his work and to share and pass on his skills and knowledge. After working with Mr Charrier for two years, David joined the team at the Toque Blanche, a 1-Michelin-star restaurant where he was appointed as sous-chef for the first time. Then he moved to Paris, always with the aim of continuing to improve his skills.


He started out at Maison Lenôtre, before moving to the Hôtel Lutétia in 2001 to work as an Assistant Chef under Philippe Renard. Year after year, he worked his way up the ranks, becoming Paris' youngest deputy chef (chef adjoint) in 2005. When the Lutétia closed for renovations, David joined the team of Jean-Yves Leuranguer, head chef at Hôtel Le Fouquet's. He was appointed deputy chef.

Like the new Executive Chef, the menus he has created for the hotel's restaurant Le First, the Tuileries bar, lounges and room service offer a combination of tradition and modernity.

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