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 Camerton - and crossed to the other platform to head east. Although Marron Junction station closed in 1897 railwaymen continued to use it as an unadvertised halt until after 1923. The south-to-east curve at Marron junction was closed on 1 October 1902. This rendered the south and east signalboxes redundant. The western 'box was replaced to befit its singular role. Normal passenger traffic ended along the south to west curve on 13 April 1931, with normal goods traffic following in 1954. An enthusiasts' special ran south-to-west on 5 September 1954. After scant occasional use the south-to-west line was abandoned in