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
Loretta Marron and to stop using government funds to pay for these practices. Marron developed a character loosely based on advertisements for a "natural therapist" and substituting "jelly bean" instead to highlight some of the more ridiculous claims. She started to refer to this role as a "Jelly bean therapist", complete with a range of mock jelly bean "therapies". Marron became known as "the Jelly Bean Lady" after she used jelly beans to test magnetised mattress underlays, which the makers claimed could cure a range of health ailments. She substituted jelly beans for the magnets in one of the underlays, and had