Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Le Marron Inconnu Le Marron Inconnu Le Marron Inconnu de Saint-Domingue, shortened as Le Marron Inconnu (, "The Unknown Slave"), also called Le Nègre Marron or Nèg Mawon (, "Maroon Man"), is a bronze statue of a runaway slave commemorating the abolishment of slavery and is in the capital of Port-au-Prince, Haiti. Designed by Haitian sculptor and architect Albert Mangonès (1917–2002) and completed on 22 September 1967, the sculpture serves a reminder of the call to rebellion in the colony of Saint-Domingue against the slave-holding France in 1791. It has become the nation's iconic symbol of freedom and is viewed in the world