An unambiguous reference to the Mont Blanc is a dish of puréed chestnuts topped with whipped cream documented in 1885, called torche aux marrons, and considered an Alsatian dish. That recipe does not specify that the chestnuts are formed into vermicelli, but an 1892 article does, and clearly says that torche is the Alsatian name for what is called Mont Blanc in southern France. The same dish is also called marrons chantilly in 1889.