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 Junction railway station junction was in open country. It had a substantial triangular layout with an engine shed inside the south-to-east arm. Both the west-to-east and south-to-west arms bridged the River Marron. Marron Junction station was immediately west of the junction's northwestern apex. The triangular layout warranted three signalboxes, one at each apex. This isolated rural location was further complicated by a branch to Linefitz Colliery running from the west and bisecting the south-to-east arm of the triangle, similarly to . The station was bounded by the River Derwent to the north and was not near any town or village. It was intended