Funny you say that. I just picked up a pack of WY1762 for my next brew - a light bitter inspired by Ron Pattinson's recent string of articles on AK. Rochefort's strain is allegedly of British origin, and the genetics support that. I thought it would be cool to test it in some British Ale styles.
i have it in my head that a fully dark roasted malt ie black malt, chocolate malt wouldn't be to my taste in a belgian.
but a beer i've always wanted to really make a 100% clone of was my memory of gouden carolus classic. maybe something like that but scaled back to 4.5 to 5.5% ABV, most candi sugar replaced with a dark crystal malt to help the body at that lower gravity.
re: 1762, i remember denny saying that he uses it at cool temps for good results. i haven't used it or 540 yet though. there's also that aspect of belgian yeasts vs british. i bet you would get some more extreme stuff if you fermented british yeasts in the mid 70s.
lots of room to play.