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 1960. By 2015 Marron Junction triangle was readily discernible on satellite images online. The station site appeared to be a footpath through ribbons of trees. Marron Junction railway station Marron Junction railway station was a later addition to the Cockermouth and Workington Railway. It opened on 2 April 1866 with a single, eastbound, platform when the adjacent Marron Junction opened, two months before the company was absorbed by the London and North Western Railway. In 1874 an island platform was added to the south of the main east-west line, opposite the single eastbound platform. giving three platform faces. Marron Junction