Good questions, here's a list as I've had a few:
1. You do not need to pitch more yeast if you rack to secondary before bottling (assuming primary fermentation is finished, you don't transfer too early and the yeast aren't pooped out from fermenting a high OG wort). Edit: From what I understand you will transfer plenty of yeast still in suspension and will likely rouse a little from the yeast cake.
2. You can just pitch the brett into the primary.
Now my advice. Do not move beer into a secondary fermentation vessel as a standard practice unless you like the risk of oxidation which makes the beer taste like cardboard (Mmmmm). I only rack to secondary for very specific reasons: 1) I need to empty a large carboy/bucket to ferment another beer, 2) I'm making a spice beer or a massively dry hopped beer and want to reduce the amount of trub that will eventually be packaged, 3) I'm pitching brett or bugs that will be in there for six months or longer and 4) lagering, in which case I transfer from the primary fermentation vessel and lager in the keg. In general, racking to a secondary fermentation vessel is an old school and unnecessary practice. I even dry hop in the primary.
If you do decide to transfer to a secondary fermentation vessel remember two things: 1) dont transfer from primary until the yeast are done, usually after 2-4 weeks but only a consistent hydrometer reading for at least three consecutive days can confirm this and 2) try to transfer in an oxygen-free environment by purging the fermentation vessels and siphon of oxygen with carbon dioxide before hand. IME, you typically won't need to add more yeast to any beer if it's fermented properly. Sometimes it is necessary if the yeast are tired from doing a high gravity beer or if you are bottle carbonating a lager.