In a bowl, mix together the beer, white cheese, mustard, black pepper, and olive oil. Mix well and set aside.
Use a mandoline to make 24 taro chips, which have been previously peeled. Then, fry them in hot oil at 325°F until they are lightly colored. Place them on paper towels and season with salt. Set aside. You can even prepare them the day before.
In a bowl, mix the beef, shallot, and parsley. Season with salt and pour in the white cheese and beer mixture. Mix everything well and serve in the center of a plate using a cookie cutter or by making a quenelle.
Add 6 chips to each tartare.