I've used Wyeast's French Saison, pitching at 68 and heated it up 1-2 degrees per day with a heater and temp controller to 80. Actually don't think the heater kicked on until fermentation slowed a bit. It took off on its own.
I also brewed a golden strong with Wyeast's Biere de Garde strain. I think that's a limited release. I didn't have temp control for that one, but was pitched at 68 and ramped up to 80 in the summer heat in my China apartment at the time. Both turned out great and aged well, further developing along the way.
Listen to the old Jamil show episode on the BN for Saison.