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
Donald B. Marron Jr. was with Congress's Joint Economic Committee from 2002 to 2004, first as the Senate minority's principal economist and later as the committee’s executive director and chief economist. Before his government service, Marron was chief financial officer of a medical software start-up in Austin, Texas and a principal with the Washington, D.C., office of Charles River Associates, where he provided business consulting and litigation support to companies in a variety of industries. He is also President of Marron Economics, LLC, through which he does consulting and public speaking. Marron served as a member of the Debt Reduction Task Force at the