Rinse the chicory, cut in half and discard the stem end in a wedge shape. Cut the cheese into slices.
Heat the butter in a frying pan and roast the chicory halves on both sides until golden brown, add 1 tbsp water and cover.
Season with pepper, salt and nutmeg (freshly grated), 2 min before the end of cooking time put the brie and let it melt.
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