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
Donald Marron first expansion of the Museum Tower in 1984, in which MoMA more than doubled its gallery footprint, increased its curatorial department by 30 percent, and added an auditorium, two restaurants and a bookstore. MoMA's atrium is named the Donald B. and Catherine C. Marron Atrium, for Marron and his wife, in recognition of their contributions to the Museum's significant expansion efforts. While at PaineWebber, Marron personally directed the firm's acquisition of more than 850 post-1945 works by major American and European artists -- including Jasper Johns, Roy Lichtenstein, Willem de Kooning, and Susan Rothenberg, among many others -- to create