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 as an exchange station for passengers crossing between the east-west and south-north lines. South-north trains terminated at Marron Junction station, from which passengers could travel west or east. The value of this arrangement hinged on the connections. The station attracted little custom other than railwaymen whose duties took them to Marron Junction. The station closed to regular passenger traffic in 1897. From then on the south-north trains from Rowrah continued through to Workington Main, an altogether more satisfactory service for its users. Passengers wishing to travel south to east stayed on to the next stop west of the junction -