It really depends on what's seasonal, because French cooking is all about seasonality.

In the late fall, through winter and maybe early spring, I'd go for a good cassoulet. This is because it is something that takes a couple of days to make right, and I need the kitchen real estate. All that's needed with a cassoulet is a salad, perhaps some haricots verts (French green beans) and good crusty peasant bread, because it's so filling.

http://z.about.com/d/gofrance/1/0/R/5/cassoulet.jpg

I might also go for Coq au Vin, which is much easier to make at home; but it's so good that I wouldn't turn it down. Another winter dish with similar sides:

http://i248.photobucket.com/albums/gg188/chefredhawk/394200457_74a6121cf5_b-1.jpg

Things like croustette with seasonal toppings are great for the first course, then soup (like pistou, which might be a little too country for haute cuisine places).

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