i fermented my first saison hot and will never do that again. all of the subsequent saisons i fermented at the lower end of their temperature range and they were all home runs. sounds like this has already fermented out so i would let it come down to 72F.
The beers (two 5.5 gallong batches from the same wort) were fermented with Saison II and American Farmhouse from White Labs. They were pitched at around 72F and fermented there for about 3-days before a slow rise to 85F. I tasted them after 7-days and they were about finished out but I let them hang out at 85F and now they are slowly returning to room temp.
They both tasted awesome at 7 days. The Saison II seemed to play well with the Galaxy and Citra hops I assaulted it with. The American Farmhouse already has some nice Brett notes.