Yes, I've heard that. I figured it would go good at 75, just sometimes when I talk about it people start bringing up stalled fermentations and the usual crap.
In the experiment I ran last year for the NHC, I found that starting the strain high and forcing it hot is a recipe for a phenol and fusel bomb (aka, you don't want to do it). I definitely advocate starting the wort cold like 63-65 and then letting it free rise to where it will in the ambient.
Also, no airlock. Just a piece of foil. The saison strains are sensitive to back pressure and an airlock increases the chance of a stall.