Marron glacé that a "marron glacé" is a confit marron that is covered in caramel. The 1767 book "L'agronome, ou dictionnaire portatif du cultivateur" claimed that the best marrons came from the Dauphiné region in southeastern France, and contained instructions for preparing marron glacés. Chestnuts are covered with a membrane, known as a pellicle or episperm, which closely adheres to the fruit's flesh and must be removed because of its astringency. Marron nuts have a pellicle which is "superficially attached to the nut", making it easily removable from the fruit. Some chestnuts have two cotyledons usually separated with deep grooves penetrating nearly
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".