The famous red guide gives us confidence for about 10 years by dedicating ourselves to a Bib Gourmand restaurant and a blue bib to the hotel.
Also referenced in several culinary guides: "Lonely Planet", "The Backpacker", "Le Bottin Gourmand" and "The Lonely Planet", we certainly try to honor their trust every day and continue to earn it.
In addition, the Mutineer Gourmand won the 2013 Certificate of Excellence from Tripadvisor site that rewards 10% rated the site facilities.
Thank you to all our customers who have commented on their visit to our institution and contribute to its "good" reputation.
The " Mutineer "is the smallest sail boat and
the oldest flying unit of the Navy.
That is playful, loves to banter, to laugh ...
That is seditious, rebellious ...
Whoever participates in a mutiny.
Joel: "La Gourmandise you know! "
Joel Euzen is a lover of good things and good food. à Crozon, il y a maintenant 30 ans. With his wife, Jocelyne, they create the Mutineer Restaurant Gourmand in Crozon, there are now 30 years old.
Erwan, their son, a Master, kicks young and new in the kitchen under the watchful eye of his father ...
Proud to be of the country, it will make you live the peninsula in its seafood cuisine and pastries where he also excelled.
, responsables de cuisine, sélectionnent et achètent, pour votre plaisir, auprès de leurs amis pêcheurs, maraîchers et artisans les produits qu'ils ont pêchés, cultivés ou produits avec amour. Every morning Joel and Erwan responsible for cooking, select and purchase for your enjoyment, with their friends fishermen, gardeners and artisans products they have caught, grown or produced with love.
With the wind and tides, they want to give a beautiful image of the Peninsula.
No farmed fish is admitted to Mutineer.
We do have a fixed card e fish with many varieties. The fish you eat at Mutineer is definitely in the water today and we're not sure that it will no longer sin. Follow our suggestions after the day's catch.
Since its inception The Mutineer has always sought excellence in the quality of its products: wines, cheeses, vegetables, fish and meats.
Eat well and drink is great glass of wine to accompany your dish that is part of the beginning of happiness. Joel, epicurean, wine and good living, is demanding in the selection of wines. We do not buy especially for the beauty of the label, label, promotion or smile representative.
Here we love winegrowers, winemakers who work in the vineyard respect for nature and the environment. We are here to advise you, to talk to you and make love. To discover them, hopefully with lots of emotion, we offer wines by the glass.
You will come and return to the Mutineer just for cheese.
It is not easy to manage a plateau from 30 to 40 cheeses, but Joel began his professional life as a dairyman at Paris Saint-Germain-des-Prés. With a slice of homemade bread with salted butter Jean-Yves Bordier course!
The Mutineer and his team are very happy to welcome you aboard for a time of sharing without fluff or puffery and especially for your enjoyment we hope.
"Behind the walls of Mutineer, there are men and women who cook for you. We do not buy and do not warm up dishes already prepared by the food industry. "
S is history
Installed on the site of the Church of Crozon 32 years, the small restaurant of departure "Chez Jo" has grown, processed, improved and redesigned in 2012 to give more comfort to our customers friends.
The Mutineer is a family affair. Haberdashery once called "News" held by the grandfather Francis, fine fellow with a mustache, cook and sailor with 7 world tours under his belt. Joel was born on top of the pastry and son Erwan, the Chef grew up with Dad and Mutineer. Business and Master of patent pocket, after visiting some beautiful houses such as "Alain Passard" and "Lenotre" it could work in Paris or elsewhere but when you're here, it's hard to leave the Peninsula , its landscapes, its beaches, people ... The inspiration and soul of the kitchen are there!
"Everything here has a soul, walls, and of course women and men and mischievous mutineers who work there. From here you will not have seen the sea but it will be there on your plate unless you prefer a local product. "