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Roast guinea fowl with truffle stuffing, truffle and cepe reduction and potatoes fondantes.
Chateau du Tertre, 1996, Grand Cru Classe, Margaux. |
Date: 2004:01:18 22:13:19
Shutter Speed: 1/40
Aperture: 10/1
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Focal Length: 18/1
ISO: 400
Metering: Average
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Equipment: Canon EOS DIGITAL REBEL
Flash: Flash fired, compulsory flash mode, red-eye reduction mode
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