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 alternative treatments. Marron said she became horrified to see how charlatans were attempting to take advantage of her and fellow sufferers, offering treatments with no verifiable benefits, often while charging large fees, and this drove her to expose the worst practices of people who promote unproven, "alternative" approaches. "It's understandable that people reach out for alternatives when they are ill. But they don't work...People are hanging on for a panacea that, regrettably, does not exist", she says. Marron began campaigning against the "outrageous claims" made by some alternative therapists, instead promoting that people should have access to reliable, evidence-based information.