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 Marron global client base through its primary businesses of banking, retail sales, capital transactions, and asset management. In 1977, PaineWebber merged with Mitchell, Hutchins & Co., and Marron was named President of PaineWebber. In 1980, Marron was named PaineWebber’s Chief Executive Officer, and in 1981, he was named Chairman of the Board of PaineWebber, roles he would hold for the next two decades. During his tenure, Marron transformed the business into a leading wealth management and institutional investment firm. In 2000, as CEO, Marron engineered the sale of PaineWebber to UBS AG. The deal valued PaineWebber's outstanding share capital at $10.8