You could pitch a more alcohol-tolerant yeast and see if it will knock it down. In the extreme, you could pitch champagne yeast, but that would take it waaay down.
Sorry - just checked out your yeast. You can let it sit for a month. I just used thw wyeast bel saison strain and it dropped to 1.025 after two weeks. I left it at 76 deg for a month, checking each week. All the sudden, it had dropped to 1.006. I'm waiting on bottles (I bottled 2 weeks ago), but I'm drinking out of the keg (same batch - split 50/50 bottles/keg) tonight and it's delicious.
Also, for future batches, go AG - lowering your mash temps provides the most fermentable wort you can get. If you go extract again, look for high fermentability extracts, use enzyme additives, or use more sugar in your recipe (up to 20%).
*edit* btw - for a saison... NO, that is not a reasonable FG