A recently brewed a Saison that turned out pretty good. The best tips i can give are:
1. to be sure to use clear belgian candi sugar (melted down in water and added before boil). Also, you may want to try and get a higher target OG. Typically Saisons are high in alcohol content with tons of fermentables. (of course, this is just a suggestion)
2. My personal preference is to use Cascade or another citrus hop as a finishing hop on top of the traditional Saison hop profile
3. If you use spices, Paradise Seed and Coriander work very well (and i believe may be required by some interpretations of the style). However, a very little bit goes a long ways. I added 1/8 tsp of paradise seed and 1/4 tsp coriander late in the boil and it turned out perfect in a 5 gal batch. Orange Peels (about 1 oz) late in the boil seem to give it a nice touch as well.
4. 85 degrees, while traditionally used with Saison yeast, may not be completely advisable if you have the option to ferment at a slightly lower temp. I'm not sure about this because i haven't used that much Saison yeast, but i just thought i would throw it out there.
My impression is that Saison is a very eclectic style compared to some types of beer, so your probably going to find that there are tons of options. These are just some suggestions based on my experience.