Saison Dupot ferments up to 85-90F using the same strain (assumption: Belgian Saison I) with no issues.
I just used this yeast with a huge starter for a saison 3 weeks ago and ramped it up to 88F and what it produced was absolutely delicious after a week sitting at 50F. I got a lot of fruit at the lower temps and more of the earthiness at the higher temps; having a bit of both made a really great final product.
I went back and forth between the two often recommended practices of pitching warmer and letting it ramp up fully HOT and the more subdued and cooler Jamil fermentation profile and went with the more traditional and Dupont-like fermentation profile. (If I didn't want the earthiness I would've just used the French Saison strain and avoided this pain-in-the-ass yeast strain entirely.)
I got to 1.008 in 3 weeks but had probably 2 liters of yeast in the bottom of the fermenter; so LOADS of yeast. After day 5 or 6 around 1.024 the PH was pretty low and the fermentation activity seemed to stop. I saved my simple sugar additions for day 6 and day 12; I'm not sure whether they helped the FG to drop faster or not but I did hit 1.008 after 3 weeks.
Adam