Zézettes, donkey droppings, kouignettes... what do these expressions mean?

You can taste, in the Allier, marquis droppings (chocolates);

in Brittany, roupettes à queue (cherries in eau-de-vie) or kouignettes (little puff pastry cakes abundantly buttered);

in Côte-d'Or, the cliquebitou (cottage cheese);

in Haut-Doubs, cacouyard (artisanal cheese);

in Charente, in Barbezieux, the pine (Twig cake);

in the Pays de Retz: the priest from Nantes (cheese);

in Franche-Comté, cancoillotte (cow's milk cheese) and toutché (traditional cake);

in Guadeloupe, at Les Saintes, the torment of love (small sponge cake with cinnamon) and at Marie-Galante: beef caca (cake);

in Sète, in Hérault, zézettes (shortbread biscuits);

in Reunion, the larouroute candy (round cake)...

... and in Loir-et-Cher, donkey bite (cheese);

in Montargis, in the Loiret, dog droppings (carnival donuts);

in Lyon, the sapper apron (fat-double dish);

in the South, chichi (cake);

in the North, patacons (a dish made with potatoes and onions);

in Poitou-Charentes, bougon (goat cheese);

in Provence, the mignonette (candied mandarin), the teton de Sainte-Agathe (goat cheese);

in Pau, Pyrénées-Atlantiques, coucougnettes from Vert-Galant (chocolate almonds) and Queen Margot's nipples (chocolates);

in Roussillon, rousquilles (small round biscuits);

in Savoie, in Beaufortain, grataron (farm cheese).

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