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
Coated paper Coated paper Coated paper is paper which has been coated by a mixture of materials or a polymer to impart certain qualities to the paper, including weight, surface gloss, smoothness or reduced ink absorbency. Various materials, including Kaolinite, calcium carbonate, Bentonite, and talc can be used to coat paper for high quality printing used in packaging industry and in magazines. The chalk or china clay is bound to the paper with synthetic viscosifiers, such as styrene-butadiene latexes and natural organic binders such as starch. The coating formulation may also contain chemical additives as dispersants, resins, or polyethylene to give water