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 Medical Association and of the Australian Integrative Medicine Association, opposed Marron's call to stop universities from teaching unproven methods. She argued that these treatments are already part of mainstream society. "There is a consumer-led movement ... people are looking for different ways to manage their illnesses", she said. She called Friends of Science in Medicine an "ultra-conservative" force with "an alarming and far-reaching agenda". However, she conceded that "if natural therapies are found to be ineffective or dangerous, they should also be eliminated from the market". Loretta Marron Loretta Josephine Marron, OAM (born 16 October 1951) is the Chief Executive