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 B. Marron Jr. Bipartisan Policy Center. Currently, Marron is a visiting professor at the Georgetown Public Policy Institute in Washington DC<br> He also served as an assistant professor of economics at the University of Chicago’s Graduate School of Business from 1994 to 1998. Marron is currently director of the Urban Institute-Brookings Institution Tax Policy Center. Marron has written on a broad range of topics, including tax policy, intellectual property, and energy and environmental policy. Marron graduated from Harvard College, summa cum laude in Mathematics, in 1987. He then attended the Massachusetts Institute of Technology, receiving a Ph.D. in Economics, 1994. Donald B. Marron