Wyeast 3522 (Ardennes) is is my go-to Belgian ale yeast. I’ve used it in blond, pale and Belgian Dark Strong. It had a slight clove flavor in a blond fermented at it just under 70F but a more mellow flavor that complements the malt in a Belgian pale and BDS. I keep it around 67F and don’t care if it gets in the low 70’s. The stuff takes of like a rocket and attenuates well.
If your goal is a DeKoninck type of pale ale (a bit fruity, no phenols), then I highly recommend the Antwerp yeast. The Schelde yeast has a bit more phenol than the Antwerp, in my experience.
If your goal is more towards a Trappist/Abbey type of pale ale, then seek the others previously mentioned.