I've struggled with getting my saisons to really finish dry enough, and I've used all the "usual" saison yeasts, and a few of the typical Belgian yeasts. So far the best "saison" I've made was 1/2 "normal" saison, dry hopped, and 1/2 dry mead (1.000), also dry hopped. I'm a firm believer in brewing to taste, not to style, so I'm happy with it. The wife said it was one of the best things I've ever made, and she doesn't praise my brewing unless it deserves it. She's usually the first one to tell me when my beer turns out not-so-great.
There seems to be a 20% ceiling for sugar additions. Homebrewers don't seem to like going over that, but the saison I'm describing above was basically 50% honey. So I guess don't be afraid of a little (or a lot of) sugar. As long as you can control the ferm temp, you should be fine using quite a lot of simple sugars.