Somewhat off topic, but I have been brewing 10 gallons batches for the past 15 years or so, and always split my wort into two fermentors and pitch two different yeasts. For my Belgian ales, my favorite yeasts have been the Dupont, LaChouffe, and Westmalle strains, in that order of preference. Caveat: O do not aspire to recreate a beer, just something Belgian/Trappist. The fruity notes of the Dupont strain is the winner for my taste buds, although the spicy phenols of the LaChouffe strain are a close second. I find the Westmalle yeast to be a good balance between the fruit and spice, but both are somewhat muted together. Still, it is the general work horse that I always use when I am brewing to entertain a crowd.
Back on topic, I concur with the LaChouffe (Ardennes) strain recommendation for a DT clone.