I ended up brewing mine twice with some tweaks to the recipe. First time it was a pils base with 7% each of malted rye, Golden Naked Oats, malted wheat, and sugar using noble hops and WLP550. It was a ho-hum beer. The oats and rye definitely contributed an almost cloying mouthfeel. I didn't care for the yeast flavors either in this.
I rebrewed it with 10% each of the malts and sugar, hopped with Pacific Jade and Nelson Sauvin, fermented with a year and a half old 3711 smack pack and the dregs of 3 DuPont Saison bottles, then hit it with Orval dregs at kegging time. That one came out well. I tapped it too early (1month- pipeline was low) and wasn't excited about it, pulled it out of the fridge, then retapped it another month later. Definitely needed the age. Dried out, but those oats and rye really keep the mouthfeel smooth.
That's the first Saison I've had with Brett and I really like it. I documented in here in a SiMaiYa Saison thread. I'll tweak further next summer.
Currently I have a Pannepot clone just pitched with 670. So it won't result in a clone, but I figure a good winter warmer with complexity.