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 such as city planning, criminal justice and environmental health. In 2012, Marron and Memorial Sloan Kettering Cancer Center established the Donald B. and Catherine C. Marron Cancer Metabolism Center to promote intensive studies focused on tumor metabolism. A key aspect of the Center is the Cell Metabolism Laboratory, which is a state-of-the-art facility that helps investigators characterize biological systems through direct measurement of the small molecule constituents. Marron is married to Catherine "Catie" C. Marron, whose career has encompassed investment banking, magazine journalism, and public service. Mrs. Marron is currently Chairman of the Board of Directors of the Friends of