This is on my list of things to try with my IPAs in the future, but not at serving time. I think the issue is that extraction takes longer at cooler temps, so unless you use a crapload of hops you won't get much hop oil in solution. And then you get all the organic material and other undesirables ending up in the beer.
My plan is to do this with my priming sugar right before bottling. I'm planning on using DME to prime, then adding hops to the french press once it gets down to about 170. Essentially doing a mini hop stand at bottling time. This way any organic material has time to drop out before serving time.