I have used two different yeast as primary for this beer (made it twice now...). First time I tried the fermentis Safbrew-T58. Fermented quickly and well. Made a nice beer, of course the brett B. took over after 6 months regarding flavor. The base beer was still quite tasty.
Second time I used Wyeast Belgian Ardennes and this also made a great base beer before adding the Brett. The Ardennes was probably a bit cleaner but then again that would depend on primary ferment temps used. Either way, I would recommend any belgian ale yeast (not a wit yeast though), and ferment 65-68 degrees. The brett dominates the profile over time, so base yeast used did not seem to make such a huge impact. At least with my experiences....
