As long as you don't go crazy with the priming sugar, you can bottle in regular bottles. I usually carb my tripel to about 3 volumes and have never had any problems with bottle bombs.
I also wouldn't use champagne yeast. I'd be worried it would consume additional sugars the primary yeast did not, which when coupled with added priming sugar would result in either overcarbed bottles or bottle bombs. When i add extra yeast i usually just toss a pack of t-58 into my bottling bucket. I haven't had any problems getting them to carb up this way.