Most saisons use a majority of pils malt. If you use pils malt you may want to do 90 min. boil to alleviate concerns of SMM which is the precursor to DMS. SMM, which is prevalent in Pils malt due to the low kilning temp., can turn to DMS aand cause vegetable flavors which are unpleasant. OTOH if you chill quickly enough it may not be a concern at all.
I personally boil all my recipes for 90+ minutes AFTER I see the hot break, which is the egg drop soup you will see in most beers, most prevalent in worts with lots of pils malt (assuming your pH is right). This is the way I personally dial in my effieciency.