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
Marron River According to Mrs. William Allen and Mr. F. M. Buckland, a lot of wild horses roamed the area around the river, which is likely why the river was given the name it was in reference to the wild horses that roamed the surrounding terrain. The river’s source lake, Aeneas Lake, was named after an Indian by the name of "Little Aeneas". He lived at the south end of the lake, alone, for many years before dying at over 100 years old. Marron River The Marron River is a very small & very short river in southern British Columbia. It is