Marron glacé Marron glacé A marron glacé (plural "marrons glacés") is a confection, originating in southern France and northern Italy consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés are an ingredient in many desserts and are also eaten on their own. Candied chestnuts appeared in chestnut-growing areas in northern Italy and southern France shortly after the crusaders returned to Europe with sugar. Cooking with sugar allowed creation of new confectioneries. A candied chestnut confection was probably served around the beginning of the 15th century in Piedmont, among other places. But "marrons glacés" as such (with the last touch
Marron Marron Marron is a name given to two closely related species of crayfish (also known as yabbies) in Western Australia. Formerly considered a single species, it is now recognised as comprising two species, the critically endangered "Cherax tenuimanus", and the species which is outcompeting it, "Cherax cainii". Marron are considered a luxury product and are the subject of a developing aquaculture industry in Western Australia and other Australian states. Total Australian production of farmed marron was 30 tons in 1996. In Western Australia, recreational fishing for marron is tightly controlled, with a limited season, permits are required and minimum sizes