Whatever you do , do NOT use the Dupont yeast (WLP 565, not sure of the WY equivalent), unless you want to repitch US-05 or champagne yeast when it stalls on you.
I have had fantastic results when using "saison II" or WL 566. Not sure if the WY strain above is the equivalent or not, but it is a great attenuator and gives excellent saison characteristics without corainder or other adjunct additions.
With that much munich, you might consider mashing even lower. Jamil suggests 148 to get it as dry as possible (to his point, I have had many saisons that are simply not dry enough). 75 min mash is a good idea as you state.
Jamil also says it is a good idea to pitch good, healthy, viable yeast, but do not overpitch (he suggests making the starter the morning of your brew day), so you can get some growth.
Good luck! Hops, etc. look great!