Houblon,
Before you get all high and mighty, may I suggest that you read up on belgian styles.
1. With the possible exception of lambics and the like that benefit from a delicate balance between the indigenous yeasts/bacteria, there is no reason that an equally good or superior belgian style beer can't be made at home. You may prefer those that come from belgian, but that is only your opinion. An opinion, I suspect, that has resulted from the fact that you've never brewed a high quality belgian or that you like to buy expensive beer in the store. Personally, I've brewed belgians that were preferred by my friends and family when tried in a blind test next to some of the best examples of that style. I'm not saying I'm awesome. I'm just saying it is possible to make them at home.
2. I agree that sugar is needed in many belgian styles such as tripel. However, the crystallized stuff they sell to us in the homebrew store is not what the belgians traditionally used. According to Randy Mosher in Radical Brewing, the sugar syrups traditionally used are not commercially available (I actually think they may be now), but can be made on the stovetop from white sugar and water. I know you disagree, but Randy is a pretty smart guy who has spent a lot of time researching all of this.
3. Spices are not required in the vast majority of belgian styles - at least as described by the BJCP. I don't argue that the BJCP is the end all, be all descriptor for belgian beers, but they have done a pretty good job of classifying the major styles. When it is appropriate (only in witbier, saison, specialty) they should not be the dominant characteristic and should only support the yeast and malt character.
EDIT: I should clarify that I have been to Belgium and have tried many beers there.
