Hers's a link to the Belle Saison data sheet: file:///home/chronos/user/Downloads/tds-belle-saison-english%20(1).pdf
The data sheet shows attenuation to about 1.008 over 4 days - not my experience. I started fermentation of a 1.047 Patersbier at 60 F for five days, then let it rise to 75 F over 5 days and held there for another two weeks. The result was a good clove note, no detectable banana, good maltiness, and good spiciness. Final gravity was 1.002 and it had dropped from 1.004 3 days previously, so it could have gone lower had I had the patience to wait on it. The beer remains cloudy; I don't have the patience to let it drop clear.
Before I brewed this I thought I didn't like Belgian beers. Turns out I love Patersbier and other lower gravity Belgians.