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 billion, representing an estimated 47 percent premium over PaineWebber's closing price the day prior to the deal's announcement, and a multiple of 18.1 times the company's estimated 2000 earnings at the time. The deal had the support of PaineWebber's major shareholders. PaineWebber's sale to UBS AG expanded UBS's presence in the U.S. wealth management market. The deal was described as one of the most successful transactions of its time, having reached a record sale price and delivering clear benefits to shareholders, clients and employees of both companies. Marron served as Chairman of UBS America from 2000-2003. In 2000, Marron founded