I recently brewed a batch with Lallemand Farmhouse. I think I am pretty happy with it. It seems to have more character than Belle. I have bottles of the same recipe made with WLP565. I like the WLP565 version a bit better. The Farmhouse batch seems a bit sweet/heavy for a Saison (which I can probably address by adding some sugar to my recipe), and I want to try pushing Farmhouse a little warmer to see if that pushes some more character. I pitched at 68F and let it free rise to 76F over the first few days. I might also try Farmhouse in a 4%-ish Saison.
@TheKveiking: I have been brewing several batches of Saison over the past couple years. For a simple beer, there is a good amount of flexibility. I generally aim for around a 1.055 OG. I have been using German Pils for the majority of the grain bill. I like the "farmhouse" idea so I have been including around 15% of a grain like Rye or Spelt (I am not sure if Spelt is any different than wheat).
I find that around 5% to 10% of a character malt like Aromatic or Munich gives a touch of color and flavor. I am not sure how Dupont gets the color and grain character in their beer since it is supposed to be 100% Pils.
Some people like to add sugar to a Saison. I normally don't because I find that most Saison yeasts produce a crisp beer and I really don't want to push my Saisons into the 8% range. They already tend to creep up in ABV given the typical Saison yeast attenuation.
I have been using Hersbrucker for many of my Belgians. I liked the character of Hersbrucker so I picked up a 1 lb bag. The bag I got was 2.2% aa, so instead of throwing 3 oz to get some IBUs I have been using Northern Brewer as a bittering hop. I have made and had some nice Saisons with hops like Citra and Lemon Drop.