Benjamin MILLARD
Chef : Pialha A native of Auvergne, Benjamin Millard opened Pialha (2 toques) in Nice in early 2026, a modern tavern where he cooks, welcomes guests, and serves about 20 diners all by himself.
Presentation
He’s a one-man show, and he embraces it. Originally from Auvergne, Benjamin Millard made a name for himself in Lyon, atL’Agastache, before settling in Nice in early 2026.
Pialha, a tavern in the heart of Riquier
In the working-class neighborhood of Riquier, behind the harbor, he’s opening his own restaurant, Pialha (2 toques). The name, which means “tavern” in the Auvergne dialect, says it all: a welcoming, accessible, and generous dining experience centered around an open kitchen.
Market-driven cuisine, with no safety net
The chef welcomes guests, cooks, and serves about twenty diners all by himself, without compromising on precision. His creative and colorful market-driven cuisine features weekly rotating lunch menus at reasonable prices: zucchini cannelloni with fresh cheese and tomato water, beef shank with grilled oyster mushrooms, or a creamy celeriac purée with tarragon-chervil sorbet.
