Bouillabaisse is the dish Marseille uses to gatekeep Marseille. There are seven fish required, a rouille on the side, and a precise order in which everything goes into the pot. Get it wrong and the locals will tell you about it.
Robert Sisca runs Bistro du Midi in Boston and oversees Grill 23, The Banks, and Harvest under the Himmel Hospitality umbrella. Midi has been doing bouillabaisse for years — long enough that he didn't have to think about the order. He just cooked.
Bobby cooked too. The judges chose the one that smelled like Marseille.