I don't know commercial beer you want to clone, but I can tell you the main difference between French and American oak is that French gives you a smoother oak character. American oak has more harsh tannins. Hungarian oak is somewhere between the two. Then you also need to look at toasting level: light, medium or dark as well as the type of oak to use: staves, spirals, cubes, chips or powder.
Hope this helps to make the decision easier. Oh, and the time the oak is in contact will affect things as well.
A clever/funny quote goes here.
Primary: Beer, wine or empty
Secondary: We don't need no stinking secondary
Bottled/Kegged: Beer, wine or empty