Even though this isn't my thread, I'd thought I'd post back regarding my rye saison experience...
In a nutshell, I don't think I'll ever make a saison WITHOUT boatloads of rye 8) It's so damn good and the perfect complement to the spiciness of the saison yeast. My first batch was a ratio of 7.5# pilsen/2# flaked rye/1# rye malt per 5 gallons. I used the Wyeast French Saison yeast, and kept the fermentation temps hot--in fact, I used a space heater to keep my carboys somewhere around 90dF! The yeast only took the beer down to 0.997--wimps
Still, there is a ton of body in this beer and awesome flavor--no alcohol heat. This is also the beer that I split into a 5-gallon experiment featuring grilled asparagus, grilled lemon peel, and black pepper. Honestly, it's friggin' amazing. If you don't like asparagus you won't like it, but this rye saison is the perfect foil for these flavors. The base batch is incredible, too--I've gotten rave reviews from my brew club compatriots, and even people who are not beer drinkers are enjoying it (profusely, I might add). I'm also aging 3L of it in a bourbon barrel
I did another batch this past weekend, where I changed the ratio to 6# pilsen/2.25# flaked rye/1.5# rye malt--so, about 40% rye. This time I'm using the Belle Saison dry yeast, and it's a beast--fermentation started in less than an hour. I didn't have any problems with a stuck mash, and I did my usual fly sparge. Might have been a little slower than usual, but the addition of some rice hulls prevented things from getting stuck.
Bottom line is that if you're interested in making a saison, give rye a try in your recipe. It's quite incredible.