After visiting the museum space of the Edmond Fallot mustard factory in Beaune in the Côte-d'Or department, the 40,000 annual visitors can try their hand at making mustard themselves in a space dedicated to this experiment. The various ingredients - Brassica Juncea Czem and Cosson brown mustard seeds, vinegar, salt - are available to them as well as a number of mortars and pestles visible here. The pestles allow crushing the mustard seeds in the mortars. Mixed with vinegar, they turn into a paste that should ideally be left to rest for at least a day to reduce its bitterness.