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
Plastic-coated paper the recycling process, allowing filtering out the film. If the coated paper is shredded prior to recycling, the degree of separation depends on the particular process. Some plastic coatings are water dispersible to aid recycling and repulping. Special recycling processes are available to help separate plastics. Some plastic coated papers are incinerated for heat or landfilled rather than recycled. Most plastic coated papers are not suited to composting. but do variously end up in compost bins, sometimes even legally so. In this case, the remains of the non-biodegradable plastics components form part of the global microplastics waste problem. Plastic-coated paper