Chimay clones on the interwebs are all over the place.....I haven't brewed one so someone else may be able to give you an assist there.
WLP500 is indeed reputed to be from Chimay. The Pope has a good yeast reference from Kristen England of the BJCP and Northern Brewer:
Fermentation temps are very important to getting the flavor profile that you want out of the yeast with respect to esters and phenols. If you want subtle, you'll want to start the fermentation on the cool side to discourage excessive esters & phenols then let it rise to get good attenuation.
BTW, Belgium is a country...things from Belgium are called "Belgian."