I would urge caution with this approach.
I have not used the DuPont strain (although I plan to), and I understand it is incredibly finicky, and extremely high starting temperatures may be advisable. And the temperature profile you are recommending is described in the book Farmhouse Ales.
But...
A high starting temperature can lead to production of higher alcohols, which I understand can be a little unpleasant in taste and can also lead to intense headaches.
I know with the WY3711 strain, I have had good success starting ~70, then ramping to the low to mid-80's over the course of 3-4 days. I've fermented beers with OGs of 1.068-74 down to 1.004-6 in about 5 days with that strain. The lower starting temps mellow the alcohols, and the high finishing temps dry the beer out. Similar approach to abbey/trappist beers.
I think that the Saison II from White Labs, which apparently is a little easier to finish than the DuPont strain, would also benefit from a stepped approach. There was a Brewing Network show where this was discussed.