Commemorating the storming of the Bastille in 1789 is best done through food and film.
So says self-professed Francophile and Allaince Francaise language tutor Sue Savage, who will join Wagga's French population in recognising Sunday's importance.
"July 14 is a significant day for the French community in Wagga, as much as it is overseas," Ms Savage said.
"Of course, in France there are parades through the streets, the most famous being down the Champs de Elysee."
Having only returned from her latest trip to France a few weeks ago, Ms Savage has had occasion to celebrate the day in country.
Most memorable was when she found herself in the northern French city of Lille more than 20 years ago.
"Every city, every town will have something different but it will all be a traditional celebration for that area," she said.
Historically, the day brings to collective remembrance the liberation of the French peasantry during the French Revolution.
"It's a historic event that has continued through the years, it's a very proud day for the French," Ms Savage said.
"In English, we call it 'Bastille Day' but the French know it as 'quatorze juillet' [July the 14]. It's just called by the date, which is remarkable, it's such a marker you can't help but notice it. You certainly won't forget it."
Noting the recent controversy surrounding Australia's equivalent national day, Ms Savage said that the contrast is stark.
"Here, we've been questioning the appropriateness of January 26 as Australia's national day, but in France there is no question July 14 is the day everyone turns out to enjoy," she said.
"The weather is much nicer, so it's easier to get out and enjoy it, but even so, it's a priority for them to get out in solidarity with each other throughout history."
In the Riverina, Bastille Day will be turned into a three-day affair, with commemoration to begin at Coolamon Cheese Factory on Friday night.
Head chef Chris Galvin-Moule will serve a four-course French meal as his annual excuse to serve the country's cuisine.
One particular item on the menu that is a particular favourite for the chef is the belly pork with braised bean cassoulet.
"I worked with a lot of French people when I was learning to cook in the 1990s and 2000s, so I learnt a lot of things along the way," Mr Galvin-Moule said.
"My favourite is the cassoulet, it's a warm and filling meal that harks back to the French Revolution. It would have been eaten by the peasantry, so it's very Bastille Day."
In Wagga on Saturday, from 9am the Artisan Bakery will serve its array of French pastries, crepes and traditional French onion soup.
Finally, to finish the proceedings on Sunday - the day of days - Alliance Francaise will begin its 12th annual French Film Festival at Forum 6 Cinemas.