Many here have told me that even after gel fining and crashing that you'll still have plenty of yeast to do the job. The only time I've added bottling yeast is on a big beer that's been sitting in primary for 4+ weeks. Even then, I'm sure it would've done fine without - yeast is hardier than we give it credit for at times I think.
I don't fine with gel but I've heard people who bottle complain that you'll often get gel in the bottles and it can make for a difficult/unattractive pour if you aren't careful. Don't know if this is a common experience - just throwing it out there.
Off topic, but you might want to sit on that saison for a bit longer. Call it 1.003 as an average, it's still not unreasonable for that thing to drop a 3-5 more points - especially after only one week. Either way, sounds tasty as hell based on your sample.
Cheers.