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 Marron is one of America's most recognized private art collectors, having supported international artists and cultural institutions for more than 40 years. His collection of post-war works spanning both the 20th and 21st centuries is inspired by his personal response to art and his conviction that good contemporary art reflects -- and great art anticipates -- societal trends. Under Marron's five-year term as President of the Museum of Modern Art's Board of Trustees in the late 1980s, the Museum's endowment more than doubled, growing from $26 million in 1985 to $59 million in 1990. As a Trustee, Marron oversaw the