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 another 31 in 2011. In 2011, Marron joined with a group of 34 prominent Australian doctors, medical researchers and scientists, to form the organization "Friends of Science in Medicine" (FSM). Marron was the inaugural Chief Executive Officer. FSM was formed "to emphasise the importance of having health care in Australia based upon evidence, scientifically sound research and established scientific knowledge." The organization has grown to gain the support of over 1000 doctors, researchers and supporters, including Nobel laureates and three winners of Australian of the Year. Marron's role as the public face of this organization has included submissions to