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 River that carries the outflow from the lake somewhere else (possibly Skaha Lake). While this is an interesting feature, there are a handful of other rivers in British Columbia that do this; many of which are in Central British Columbia where the terrain is flatter & features like this are more common. The river may have been first called the "River of the Wild Horses" back in 1833 by botanist David Douglas. The river was given its current name in 1871. The word "Marron" is French and it has several meanings. One of them is "domestic animal that has become wild".