Heir to a tradition dating back to 1840, the Fallot mustard factory organizes workshops for small groups of up to 25 people. Visitors can learn the techniques of mustard production and taste the different varieties developed by Marc Désarménien, the last member of the family to have taken over the company. He innovated, brought mustard up to date, and integrated spices such as curry or tarragon, green pepper, walnuts, or blackcurrant for constantly renewed tastes.