keg conditioning

Recently I made a Saison, and decided to keg condition versus force carbonate. The saison yeast was finished, so I added champagne yeast to the keg along with a half cup of corn sugar solution. after one month, I moved the keg to the fridge to chill it down, and then bottle. I hooked a tap up after a couple days in the fridge, and I got massive amounts of foam and a very hazy beer, much more hazy than a Saison should be. I sanitized the lid of the keg, opened it, and saw massive foam. Should I gelatin, or possibly campden tablet at room temp? I would like to settle this foam down and be able to pour a decent glass of beer. Thanks in advance,

Jason Kruegel