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
Paul-Henri Marron Paul-Henri Marron Paul-Henri Marron was the first Reformed pastor in Paris following the French Revolution. Born in the Netherlands to a Huguenot family, Marron first came to Paris as the chaplain of the Dutch embassy. Protestants in France had been prohibited from worshipping openly since the Revocation of the Edict of Nantes in 1685. The Edict of Tolerance in 1787 gave non-Catholics the right to openly practice their religion. Marron was recruited to lead the newly tolerated Protestant community of Paris, a task he accomplished through the French Revolution, several imprisonments, the Napoleonic Wars, the Bourbon Restoration and into the