French equivalent of brisket
For adult beef, the area of the cow you're talking about is poitrine, though that covers the "brisket" as well as the front part of what in the U.S we'd call "plate" (i.e., into the "skirt").  If you ask for milieu de poitrine, that should get you closer to an American brisket cut.  That's typically for beef, though.  

For veal, I believe poitrine de veau (veal breast) is a traditional cut that is probably close to what you want, though again the cut may go back a bit farther than the standard brisket.  I don't know whether it is common nowadays to debone the veal breast in France; in the U.S. (unlike adult beef brisket) it often comes with some ribs attached.