Our take: Neow

Neow is one of the newest Fountaine Pajot 67 models on the charter market and stands out for combining the generous volume of a larger catamaran with a layout that still feels very practical. The bright salon flows naturally into the cockpit, while the flybridge and forward lounge create three distinct social spaces, so guests never feel crowded onboard. The jacuzzi on the foredeck is also a feature that’s rarely found on sailing catamarans and gives Neow a unique feel compared to similar yachts.

Although she offers four guest cabins, the additional Pullman berth in the owner’s suite allows her to accommodate up to ten guests. Combined with an excellent selection of water toys, including water skis, wakeboard, paddleboards, sea scooter, and snorkeling gear, she’s particularly well suited for active families and groups that expect to spend as much time enjoying the yacht as they do exploring the islands.

Explore Neow

Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$55,000–$60,000 / week

Plus Expenses + 8.5% VAT

2 guests: $55,000
3 guests: $55,000
4 guests: $55,000
5 guests: $56,000
6 guests: $56,000
7 guests: $57,000
8 guests: $58,000
9 guests: $59,000
10 guests: $60,000

Pickup: Flexible

SUMMER 2026 Operating areas: South of France - Corsica - Sardinia - Balearics WINTER 2026/2027 Operating areas: Caribbean Leewards, Caribbean Windwards, British Virgin Islands

Jun 1, 2026 – Sep 30, 2026

Summer 2026 - MEDITERANNEAN SEASON

€35,000 / week

Plus Expenses

Rate Notes & Conditions

WINTER 2026/2027
CARIBBEAN: Caribbean Windward & Leeward islands & BVI possible.

DECEMBER 2026 – APRIL 2027:
Rates are Caribbean Terms: Inclusive
Fully - inclusive rates for 8 days and 7 nights.
48 hours turnaround

2 Pax : $55,000
3 Pax : $55,000
4 Pax : $55,000
5 Pax : $56,000
6 Pax : $56,000
7 Pax : $57,000
8 Pax : $58,000
9 Pax: $59,000
10 Pax: $60,000

Christmas / 2026/27: 1- 8 Guests $63,000
New Year's 2026/27: 1- 8 Guests $70,000

(+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe)

INCLUDED :
Food (7 breakfasts, 7 lunches and 7 dinners), Standard bar ( a selection of wines, beers and non-alcoholic beverages), Leisure activities onboard, Use of communication on board (excluding satellite communications) and Fuel for engines & tender for the standard 4 hours of sailing per day.

IN EXTRA :
Cruising permits (if any), all taxes, Agents' port (if any), license/fishing permit (if any), marina (if any), fine alcohol & special requests
5% APA is recommended

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
The entire yacht must choose either half board or full board.  

WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100   (via APA)

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children

Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500

For other ports, please contact the Central Agent.

SUMMER 2026
Weekly charter rates:
High Season: (July - August)): €45,000 / week + 30% APA + VAT*
Mid-Season: (June - September) : €40,000 / week + 30% APA + VAT *
Low Season (May - October): € 35,000 / week + 30% APA + VAT*

VAT for FRANCE: 20%
VAT for ITALY: 22%
VAT for SPAIN: 21%

Rate Details: One week minimum required - 5 days on request and depending on the schedule
For a less than a week charter, divide the weekly rate by 6 and multiply by the number of nights.

Delivery fee:
Cannes - Ajaccio: €500
Cannes - Bonifacio: €750
Cannes - Olbia: €1500
Ajaccio - Bonifacio: €250
Ajaccio - Olbia: €500
Bonifacio - Olbia: €250

For other ports, please contact the Central Agent.

WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100

APA (Advanced Provisioning Allowance)
The Advance Provisioning Allowance is a deposit made to cover expenses incurred during the charter, such as fuel, food, beverages, mooring fees, visa fees, harbour fees, park fees, local taxes, and other expenses not included in the Charter Fee. It is paid in full with the Charter Fee and is managed by the captain, who can present the accounts on request. If during the charter, the provision becomes insufficient, the client will be advised by the captain and be required to supplement the sum. The captain will present the detailed accounts at the end of the charter, and any remaining APA will be reimbursed directly.

A crew gratuity, at clients' discretion, but typically 10% to 20% of the rate, is not included.

All rates are for the entire yacht and are subject to change without notice prior to actual reservation.

Tender

Semi-rigid tender GALA 4.5m · 60HP Suzuki

1 x Surf electric jobe rumble— 1 pax 1 x Towing ring 1 x Waterski 3 x SUP Noodles Sea Scooters Snorkel Gear ×8 Snorkeling equipment for 8 guests Stand-up Paddleboards ×3 Swim Platform Tube Wakeboards Water Skis (Adult)

Air Conditioning Board Games Books Deck Shower Generator Hair Dryer Ice Maker Internet/WiFi— Onboard WIFI Inverter Salon Stereo VCR/DVD

Crew Nicolas van de Merwe — Crew

Nicolas van de Merwe

Captain Antoine Poette

Antoine is an experienced catamaran sailor with trips throughout the Mediterranean, French Guiana, and the Caribbean.
Abundant in local knowledge, he can show you the calanques like no one else and is familiar with all the anchorages and wild bays on Corsica. He is a passionate sailor who will ensure you have a great time sailing this comfortable and performance-oriented catamaran.

Chef: Nicolas van der Merwe

With several years in the culinary industry, Chef Nicolas Van Der Merwe has built his career around adaptability, creativity, and delivering exceptional guest experiences in demanding environments. Born and raised in Namibia, Nicolas grew up surrounded by adventure, spending much of his childhood camping and travelling across Southern Africa with his family. These experiences fostered his love for travel, nature, culture, and the strong sense of hospitality and community that Namibia is known for today.

His background spans luxury lodges, private estates, and charter programs, where he has developed a strong reputation for refined cuisine, calm professionalism, and thriving under pressure. Nicolas has worked extensively with high-net-worth clients, including French owners connected to Car Avenue, where he further deepened his culinary skills through French cuisine while also drawing inspiration from Mediterranean and African flavours shaped by his travels and experiences throughout Europe and Southern Africa.

Over the last two years, Nicolas has transitioned into the yachting industry. Passionate about the ocean, travel, and culture, he thrives in the fast-paced yacht environment and enjoys creating memorable dining experiences that elevate every journey for guests and crew alike.
Stew / deckhand