Marron Glace is a French culinary term used as a verb meaning to glaze chestnuts (typically in a sugar syrup) to create a glossy, candied chestnut. It conveys a refined technique often used in desserts, and the phrase is commonly encountered in professional kitchens and high-end cookbooks. The pronunciation favors French intonation and nasal vowels, and the term is frequently used in recipe instructions and menu descriptions.
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