Fruits de mer means both coquillages (shellfish) and crustacés (crustaceans). Together on a plateau de fruits de mer they are one of the glories of staying on the French coast. When arranged pyramid style on the seafood platter it is called a buisson (bush).
Classic ingredients include langouste, homard, tourteau or araignée de mer (for the very large fancy platters), and crevettes and langoustines for the smaller ones, plus huitres, moules, palourdes, bigorneaux, bulots, praires, coques and oursins.
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