Why both of them? They are both braised meat dishes. They test roughly the same skills and knowledge. Surely if you wanted to pick two french dishes you'd pick two that cover a wider set of skills.
They are also both dishes that are highly forgiving. You can elevate them by replacing the vegetables used in the braise with precisely cooked ones in the final product, by balancing the braising liquid properly, and by getting the final braising liquid to the right consistency but this is largely procedural and involves balancing fewer different elements than sauces that involve spiciness in addition to sweet, sour, and savory.
They are also both dishes that are highly forgiving. You can elevate them by replacing the vegetables used in the braise with precisely cooked ones in the final product, by balancing the braising liquid properly, and by getting the final braising liquid to the right consistency but this is largely procedural and involves balancing fewer different elements than sauces that involve spiciness in addition to sweet, sour, and savory.