McLaren Vale charcuterie producer Les Deux Coqs opens stall in Adelaide Central Market

LES Deux Coqs has created a little piece of France among the stalls of the Adelaide Central Market.

LES Deux Coqs has created a little piece of France among the stalls of the Central Market — right down to the burgundy banner proclaiming this “Charcuterie Traiteur”.

More importantly, Bastien Verslype and Katia Vincon have filled the cabinets with all the saucisson, terrine, rillettes and other authentic fare that has already given them a strong following at farmers’ markets and other retailers.

In their new home they have also added patisserie items including quiches, croissants and “pate en croute”, sandwiches and croque monsieur, as well as shelves filled with flasks of house-made soups and ratatouille.

A black-framed window looks into the kitchen, where chefs Bernard Raouxand Patrice Ulbrichprepare daily specials such as Toulouse sausage and lentils.

Bastien, who did most of the renovations himself, says he was inspired by the look of “a typical shop in France.”

“When Katia and I first came to Adelaide we really loved the market,” he says. “We couldn’t find a better place to open.”

Stall 2, Central Market. Open Tue-Sat for breakfast and lunch, Fri till 9pm