That's perfect weather for a Saison. WLP566 is my go to for that style. It's very distinct. Just about every yeast is going to produce a good amount of flavor at that temperature, you'll want to stay away from the ones that produce fusal alcohols. If you want something that comes out fairly clean at that temp then I will second WLP001. You will need a long rest period post fermentation.
You'll also want to use a water bath to help keep the fermentation temperature from getting way out of control, like this:
I wouldn't use more than a gallon of ice because the low spikes will send some yeast to dormancy.