Pro · Masterclass · Chef training
The craft, passed on by a chefwho has trained chefs
Thirty-five years in the great Parisian houses, then trainer of the chefs at the École Ducasse: Yannick Leclerc now opens his kitchen to professionals, French-speaking or English-speaking, for a demanding immersion. Technique, plating, organisation, a feel for produce: what you can't learn from books. A bespoke programme, built with you, for a single chef or a group of chefs. In French or in English.
The chef trainer
From grand houses to passing it on
Yannick trained where there is no room for error: Le Taillevent, Lucas Carton, the Saint James, La Maison Blanche. Thirty-five years of cooking, from the heat of the brigade to the finest tables in Paris.
Then he chose to teach: trainer of the chefs at the École Ducasse, one of the world's leading names in culinary training. Teaching chefs to become chefs: that is where he found his true calling, and it is exactly what he does here.
The grand houses
Le Taillevent, Lucas Carton, Saint James, La Maison Blanche: the rigour of the finest tables.
Trainer of the chefs at the École Ducasse
Teaching chefs to become chefs, at the world's highest level of training.
Founder of 3ème Cercle
His place: an art gallery and a professional kitchen, to pass things on and to welcome.
What we work on
What you can't learn from books
The precision that makes the difference: cuts, cooking, seasoning. The right reflex, repeated until it becomes second nature.
A plate that tells a story: volumes, colours, sharpness. The visual standard of the grand houses.
The mise en place, handling the rush, keeping your station clean: the craft is first and foremost about order.
Choosing it, respecting it, wasting nothing: what the produce asks for, and what it allows. The foundation of all great cooking.
The format
Bespoke training, in a real kitchen
No lecture hall, no remote demonstration: we work in the professional kitchen of the 3ème Cercle, in Paris 11: two large induction islands, an oven, high-end equipment. The chef is right beside you — he shows, corrects, explains the why.
And no fixed dates: the training is built with you and Yannick: the length, the content and the dates are decided together, to suit your availability and the venue's.
- An intensive immersion alongside the chef
- Bespoke length and content, built with you
- For a single chef or a group of chefs
- In French or in English: chefs from all over the world welcome
- In an art gallery, in the heart of Paris 11
Fixed rates depending on the format, provided on quotation only.
Who it's for
Three profiles, one same standard
Start at the right level
Leaving school with the diploma is good. Leaving it with the technique and reflexes of the grand houses is another thing entirely.
Reach the next level
Revisit your fundamentals, refine your plating, structure your mise en place: the outside eye of a chefs' trainer.
French rigour
Come to Paris for French technique and standards, in English if needed, with a former trainer of the chefs at the École Ducasse.
Seen in Le Point
The chef, interviewed by Michel Denisot
Yannick was interviewed by Michel Denisot for Le Point: a few minutes to understand the man, the way he passes things on, and the place where it all happens.
Your questions
Before you get started
For cooking professionals: young chefs starting out, working cooks who want to step up, international chefs who come for the rigour of the craft. This is not an amateur class: for that, our cooking classes are made for you.
In French or in English, as you prefer. Chefs from all over the world are welcome: Yannick has spent his career training international brigades.
In immersion, in our professional kitchen in Paris 11: we work on technique, plating, organisation and produce, alongside the chef. No fixed dates: the length, content and dates are built with you and Yannick, to suit your availability and the venue's.
Yes. The training is delivered for a single chef or for a group of chefs (a brigade, a team): the format adapts to your situation.
Fixed rates apply, depending on the chosen format (a single chef or a group, and the length). They are provided on quotation only, together with the training proposal.
Click on “Request a training programme” and describe in a few lines what you want to improve, with your email and phone number. We come back to you to build the training, with a quotation.
Looking for an amateur cooking class? Our classes for all levels →
The craft is passed on from hand to hand
Introduce yourself in a few lines: your background, your role, what you want to improve. We build the training with you, and every request gets a reply.
✉ yl@3ecercle.fr · 📍 20 rue de la Pierre Levée, 75011 Paris
Request a training programme
The training is built with you and Yannick: length, content and dates to suit your availability and the venue's. Fixed rates, provided on quotation.
