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 River after exiting Marron Lake, flows northeast for about 3.1 km as it continues its way down Marron Valley toward Skaha Lake. The river than turns southeast & flows that way for another 3.1 km until it reaches a small, unnamed lake just west of Skaha Lake. The Marron River’s mouth is somewhat different than the mouths of many other British Columbia rivers in the sense that it ends in a lake with no outlet. The river enters an unnamed lake that is located about .4 km west of Skaha that has no above-ground outlet. There is likely an underground outlet