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 Curtis Fort Low Saxon. At the University of Oldenburg, Fort was a Senior Researcher beginning in 1983 and was in charge of the Center for Low German and Saterland Frisian until his retirement in 2003. Fort has lived in Germany since 1982. As part of his involvement with Saterland Frisian, Fort published a Saterland Frisian dictionary as well as two volumes of folk tales in that language. He also prepared a translation of the New Testament and Psalms. Fort has received numerous awards, honors and titles from academic institutions, community organizations and cultural councils in northern Germany. Marron Curtis Fort Marron Curtis